OGGS launch new mini vegan chocolate cupcakes made with aquafaba

Author: Molly Pickering

Read Time:   |  26th September 2022

Vegan egg replacement brand OGGS launch new vegan cupcakes in Waitrose as the brand continues to expand its supermarket availability

Vegan bakery and egg-replacement brand OGGS has debuted its new mini chocolate cupcakes.

OGGS’ mini vegan cupcakes are topped with vanilla and chocolate icing and decorated with iced stars.

These egg-free cupcakes are made using the brand’s signature aquafaba mixture that gives these vegan cakes a moist texture.

According to OGGS, its aquafaba produces 72%less CO2e than eggs, making it a sustainable and ethical egg replacement.

OGGS‘ mini chocolate cupcakes are now available in Waitrose stores nationwide (RRP £3.95 for 9 cupcakes).

“Have your cake and eat it”

In a statement, OGGS CEO and Founder Hannah Carter said: “At OGGS® we’re making it easier than ever to have your cake and eat it.

“Proving that plant-based cakes can be just as delicious as their non-vegan counterparts, as well as being kinder to animals and the environment is key to our mission of removing unnecessary eggs from the food chain.”

Vegan egg replacements

Vegan egg substitutes have dramatically improved in recent years thanks to the growing demand for ethical produce.

Brands such as OGGS and Crack’d have dominated the supermarkets with their easy egg-free alternatives that look and taste like the real thing.

Alternatively, there are a number of everyday plant-based ingredients that make great egg replacements for baking and cooking.

Bananas, apple sauce, chia seeds, and even tofu make excellent egg replacements for baking.

Struggle to give up eggs or need to help convince a friend?
Find out why eggs are not a health food

Written by

Molly Pickering

When she's not reporting the latest vegan news, Molly's other passions are tattoos, 80’s horror and good vegan food

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it